Pickled Cabbage and Shredded Pork Noodles

Slice 300 g pork thinly and marinate with 5 g cornstarch, 15 g Shaoxing wine, 5 g soy sauce, and 5 g dark soy sauce.

Mince 20 g garlic, 15 g ginger, and chop 30 g scallions (whites and greens separated).

Heat 30 g cooking oil in a wok, flash-fry garlic, ginger, and scallion whites until fragrant.